Our Pizza Bianca con Tartufo is a delightful fusion of creamy white sauce and aromatic truffles spread over a golden, crispy crust, topped with a generous blend of mozzarella. Perfect for truffle lovers and those craving a gourmet twist on classic pizza, this dish offers a unique and exquisite taste that will transport your senses straight to Italy. Explore the rich, luxurious truffle flavors in every bite with our easy-to-follow recipe on our food blog, and transform your pizza night into a sophisticated dining experience.
AuthorJulia ForesekCategoryItalian, Pizza & Bread, VegetarianDifficultyBeginnerPrepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.
Prepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.
Prepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.
Bake the Pizza:
Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and cheese is bubbly.
Finishing Touches:
Remove the pizza from the oven. While it's still hot, arrange the thinly sliced truffle over the top. If using truffle oil, drizzle it lightly over the pizza.
Season with salt and freshly ground black pepper, and garnish with fresh arugula or parsley if desired.
Finishing Touches:
Remove the pizza from the oven. While it's still hot, arrange the thinly sliced truffle over the top. If using truffle oil, drizzle it lightly over the pizza.
Season with salt and freshly ground black pepper, and garnish with fresh arugula or parsley if desired.
Ingredients
Directions
Prepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.
Prepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.
Prepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.
Bake the Pizza:
Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and cheese is bubbly.
Finishing Touches:
Remove the pizza from the oven. While it's still hot, arrange the thinly sliced truffle over the top. If using truffle oil, drizzle it lightly over the pizza.
Season with salt and freshly ground black pepper, and garnish with fresh arugula or parsley if desired.
Finishing Touches:
Remove the pizza from the oven. While it's still hot, arrange the thinly sliced truffle over the top. If using truffle oil, drizzle it lightly over the pizza.
Season with salt and freshly ground black pepper, and garnish with fresh arugula or parsley if desired.
Perfect Wine Pairing:
A Chardonnay with buttery and oaky notes can complement the richness of the truffles and cheese without overpowering them. For those who prefer red wine, a light-bodied Pinot Noir with its subtle earthiness can also pair nicely, echoing the truffle’s woodland nuances.
